Green Beans with Browned Butter, Hazelnuts, and Sage
By America's Test KitchenPublished on October 6, 2011
Time
40 minutes
Yield
Serves 8
Ingredients
4 tablespoons unsalted butter 1 large shallot, sliced thin2 pounds green beans, trimmedSalt and pepper ¼ cup water 1 tablespoon minced fresh sage ¾ cup hazelnuts, toasted, skinned, and chopped
Instructions
- Cook butter in 12-inch skillet over medium heat, stirring constantly, until nutty brown, about 5 minutes. Add shallot and cook until softened, 1 minute. Add beans and increase heat to medium-high. Cook, stirring occasionally, until beans are spotty brown, 8 to 10 minutes.
- Stir in water and 1/2 teaspoon salt, cover, and reduce heat to medium-low. Cook until beans are nearly tender, 3 to 5 minutes. Remove lid, add sage, and and cook until liquid evaporates and beans are tender, about 1 minute. Season with salt and pepper to taste. Top cooked beans with hazelnuts and serve.
Time
40 minutesYield
Serves 8Ingredients
4 tablespoons unsalted butter
1 large shallot, sliced thin
2 pounds green beans, trimmed
Salt and pepper
¼ cup water
1 tablespoon minced fresh sage
¾ cup hazelnuts, toasted, skinned, and chopped
Ingredients
4 tablespoons unsalted butter
1 large shallot, sliced thin
2 pounds green beans, trimmed
Salt and pepper
¼ cup water
1 tablespoon minced fresh sage
¾ cup hazelnuts, toasted, skinned, and chopped
Ingredients
4 tablespoons unsalted butter
1 large shallot, sliced thin
2 pounds green beans, trimmed
Salt and pepper
¼ cup water
1 tablespoon minced fresh sage
¾ cup hazelnuts, toasted, skinned, and chopped
Why This Recipe Works
Tender, lightly browned, sautéed green beans can be difficult to produce. Either the beans are army green and limp or they have the crisp, bright look and texture of crudités. We took a three-step approach: first, we browned the beans in a mixture of butter and shallots to season them and encourage coloring; next, we steamed them in a small amount of water, covered, to ensure they were tender; and, finally, we removed the cover to allow any excess moisture to evaporate.
Instructions
- Cook butter in 12-inch skillet over medium heat, stirring constantly, until nutty brown, about 5 minutes. Add shallot and cook until softened, 1 minute. Add beans and increase heat to medium-high. Cook, stirring occasionally, until beans are spotty brown, 8 to 10 minutes.
- Stir in water and 1/2 teaspoon salt, cover, and reduce heat to medium-low. Cook until beans are nearly tender, 3 to 5 minutes. Remove lid, add sage, and and cook until liquid evaporates and beans are tender, about 1 minute. Season with salt and pepper to taste. Top cooked beans with hazelnuts and serve.
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